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Saturday, 30 August 2014

Lentils are good for so many parts of your life: your body, your blood, your pocketbook, your taste buds, and even the environment. Most recipes with lentils are gluten-free and sugar-free. So here comes the recipe using lentils Adai Rotti.

Prepare only as many rottis as you want. You can refrigerate the dough and use whenever you want.

U can add mint paste to this rotti bater to make Mint Adai Rotti.

Health Benefits of Lentils:1. Low cost2. High Protein3. High Nutrition4. Low in Fat and Sodium5. Most Alkaline of all Protein Sources6. Easy to Digest and Cook7. High in Cholesterol-Lowering Fiber (both soluble and insoluble)

I prepare this Gundugole payasam today for Ganesh Chaturthi, but one can make this on any festival. I learnt this recipe from my MIL during last year Ganesh Chaturthi festival. The process of making those tiny wheet balls is bit tedious but it is worth the effort. This is our family traditional naivedyam for Lord Ganesha on Ganesh Chaturthi. But u can prepare any day this naivedyam to Lord Ganesha on coming 11 days.

Ingredients to prepare Gundugole payasam:1cup wheat flour1cup Channa dal1cup Gud / jaggery1cup MilkWater to boil Gundugole and Channa Dal2 to 3 pinch saltTo prepare Gundugole payasam:1. First make smooth consistency or chapati consistency dove using Wheat flour, salt and water. 2. Take an empty plate and apply oil on it.3.Take some dough in your hand, and using your fingers make small balls as shown in picture (the smaller the balls, the better the taste. it all depends on your patience). If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the balls. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.4. After you finish making all the balls, transwer it to a container add water to it and place in pressure cooker. In another container add Channa dal and water place this too in pressure cooker and cover it with lid. Cook them for two wishals.5. Once the pressure drops open the cooker. Place a vessel on stove and pore the cooked Gundugole and Channa dal with water. To this add Gud / Jaggery, once the water starts boil add boiled milk and cook for 2 min and switch off the stove. Or when ever u are serving add boiled milk and serve.6. Taste it at this point of time and adjust the thickness and sweetness of payasam by adding more milk or Gud / Jaggery to suit your taste buds. Do not boil for long as the mixture might curdle up sometimes.Tips / Notes :

Jaggery can be replaced with sugar in this recipe.

If you do not have time to make those tiny wheat balls, u can prepare them one day before and sun dry it and store it in a box. When ever u are preparing this recipe u can use this dried Gundogole to fasten your cooking process on festive days.

If you do not have time to make those tiny wheat balls, you can use a sev maker(slightly big holes) to press them into long cylinders. You do not need to steam them, you can press them directly into the milk-water mixture and boil it until they float and then add jaggery and boil for some time.

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I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.